Dairy and Eggs

Whip up a batch of fresh cheese, buttermilk, ghee, labneh, butter, kefir, or even plant-based cheeses with these easy recipes!

Spicy Fermented Eggs Recipe

Story and photos by Ann Accetta-Scott

Use a starter culture to create a fermented dish heavy on protein power. Adding jalapeños will give the eggs a nice kick.


A Natural Versatility: Mongolian Yogurt Culture

By Cheryl Sternman Rule

Learn about the Mongolians’ reverence for dairy — which has a much different taste and application than milk in America.


Cultured Butter and Buttermilk Recipe

By Gianaclis Caldwell

Use culture to mimic high-quality raw cream for this recipe. Pure cream, which is hard to find in grocery stores, produces better butter.


Coconut Milk Kefir Recipe

By Meg Thompson

Enjoy that delicious creamy taste and texture for your drinks or dishes by fermenting milk kefir using coconuts.


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Fresh and Versatile Cheeses

By Gianaclis Caldwell

Use calcium chloride and rennet to your basic fresh and versatile cheesemaking steps to create coagulated milk. Curds and whey are useful in the kitchen and garden.


Improving Lactose Intolerance

By Meg Thompson

Turn to fermented beverages like kefir to nourish intestinal cells and help reduce lactose intolerance. Good E. coli helps digest the sugar found in milk.


Labneh Recipe

By Cheryl Sternman Rule

If you know cream cheese then you’re familiar with the texture and consistency of this yogurt cheese, which can be used as a lower-fat alternative.


Orange-Clove Lassi Recipe

By Cheryl Sternman Rule 

Class up your breakfast. Ground cloves add complexity to this citrusy yogurt drink, which is sweetened with honey.



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